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Baby Bok Choy
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When shopping for baby bok choy, look for stalks that are white and firm and free of any brown spots. The leaves should appear bright green and crispy.
To store, wrap bok choy in paper towels and keep in the refrigerator for up to 1 week. Usage Ideas: When preparing baby bok choy, trim off the very bottom of each stem to ensure even cooking. This versatile vegetable can be separated into individual leaves, chopped, or even cooked whole.
To stir-fry baby bok choy, start with a cold pan and cold oil to ensure aromatic ingredients such as ginger and garlic do not burn while the bok choy cooks. Heat oil, ginger, and garlic in a large sauté pan for about 1 minute, then add chopped bok choy leaves, white wine and soy sauce and cook for an additional 3 minutes until the bok choy is wilted and the sauce has thickened.
Baby bok choy is tender and flavorful when steamed in the microwave. Cut the baby bok choy in ½ lengthwise and place side by side in shallow microwave-safe dish with 2 tablespoons water and 2 tablespoons soy sauce. Cover tightly with plastic wrap and cut a small slit in the top. Microwave on high for 4 minutes or until cooked through, then season with crushed red pepper flakes.
Use baby bok choy in place of cabbage in your favorite dishes. For an Asian twist on a classic comfort food, try adding chopped bok choy, 1 tablespoon soy sauce, and a squeeze of fresh lime to homemade chicken noodle soup. Fun Facts: Baby bok choy may look like celery, but it is actually a member of the cabbage family
Baby bok choy is available year round and it is best in the fall and winter.
Baby bok choy is low in sodium and high in calcium and vitamins A and C. One cup of raw baby bok choy contains only 20 calories and no fat or cholesterol.
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